Please don't take offense, but it doesn't sound like you even have a clue about what kind of beer you're trying to make. You're going to end up with a muddy beer of indeterminant style.
Have you even investigated the styles of beer actually drunk in Jamaica and those regions?
One of the most popular styles consumed is the Tropical Stout, such as Dragon, which is actually a stout brewed with lager yeast.
Dragon is the most popular, and NO it doesn't have a bunch of spices added. It's just a nice stout. But since it's a lager it is really crisp for the warm weather.
There's nothing wrong with what you're doing, I'm working on something similar, but you've gone from a simple idea of highlighting the spices of the region to every cliched tropical ingredient in a base beer of indeterminate pedigree.
The kitchen sink of tropical whatever.
You've left simplicity behind.
I think first you need to d a bit of research, and first figure out truly what styles are consumed there. Try to nail down a base beer. Look into what specific ingredients are used. What malts, hops, what special adjuncts, like local sugars might be used it there. Most regional brewing, especially in places where beer wasn't necessarily an original drink have ingredients and processes that have a distinctive reason or purpose involved in why they were used.
The IPA is a great illustration of this. If you look into the history that style there are specific reasons why the beer is the way it is. Same for example the gin and tonic, they both have a historical significance and history attached to them. Why the ingredients in there are what they are.
Start with finding out a base beer....and from that get creative. But still look at your original premise, the flavors you originally wanted to showcase. You originally talked about a ginger allspice and coconut flavor backbone, not a rum/mango/coconut/allspice/yadda yadda yadda beer.
Pick a couple of flavors and work with them. Every jamacan dish doesn't have mangos and coconuts in them, nor do they all contain for example, jerk spice. So you really need to figure out what spices/flavors you truly want to highlight. You don't necessarily want to try to hit all bases in one beer.
Otherwise you might end up striking out.
I Just brewed a Sri Lankin Stout, trying to approximate the flavors of Lion's stout. In order to do that I started with another Tropical Style Stout, which is the Jamaican Stout, like dragon. I have some info about that style and some ingredients indigenous to Jamacain Stouts. THEN I looked for the Sri Lankin/Indian version of that same ingredients and ended up with the final recipe I brewed that is delicious. Maybe my thread will help you see the journey I am talking about.
Take a look at this thread for some info
https://www.homebrewtalk.com/f12/anyone-have-real-lions-stout-clone-200557/
(I also talk a little bit about my "Jamacian Spiced beer" experiment in this thread.
https://www.homebrewtalk.com/f12/ginger-snap-brown-ale-212313/
But just remember, KISS.....